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Cider Digest #0404
Subject: Misc Followup
Date: Fri, 14 Jan 94 23:46:00 PST
From: Ethan.Place@f470.n105.z1.fidonet.org (Ethan Place)
>Date: Thu, 13 Jan 94 01:02:18 EST From: nr706@aol.com Subject: Misc.
> Followup
> Some followup:
> tak@tazboy.Jpl.Nasa.Gov (Tom Kreitzberg) responded to my note about other
> fruit juice bases for cider-type beverages ...
>> I'd guess you could make an orangecider in much the same way as apple
>> cider,
> but expect the shelf life to be very short -- at least that's the case for
> citrus wines.
> Why should their life be short? Wouldn't the acidity discourage the growth
> of nasties?
This really isn't a cider recipe, but it's close. I have a batch fermenting away
now. It makes 1 gallon.
Orange Wine:
12 oz. Frozen Orange Juice
1/2 pt. White Grape Concentrate, or 1 cup Light Dry Malt
7 pints Water
2 1/2 Lb. Sugar
1/2 Tsp. Energizer
1 Campden, crushed
1 pkg. Sherry Yeast (This recipe is from 1976, modern yeast packets are made
for 5 gal. batches.)
Pour juice in primary. Add sugar, pour over water (warm) and stir in all other i
ngredients except yeast. Cover Primary. After 24 hrs, add yeast. Cover. Stir dai
ly, and check S.G. When S.G. reaches 1.040 (3-5 days), siphon juice into glass s
econdary. Attach airlock. When ferment is complete (S.G. 1.000, about 3 weeks),
add clearing/fining agents, and when clear, bottle.
I have no idea if this recipe is any good, but it's one of the few I've been abl
e to find using oranges.
> Greg Appleyard <gappleya@uoguelph.ca> asks ...
>> I am curious about filtering equipment and ... Alternatives to filtering?
> I just bottled a 5 gal. batch of cider which looks much clearer than either
> of the other two batches I'd made to date. After secondary fermentation was
> down to just about nothing, I added about 1/4 tsp grape tannin, then 1 tsp.
> gelatin dissolved in a little hot water. After four days, the gelatin had
> caught all the stuff that made other batches a bit cloudy, and settled out.
> The end product appeared amazingly
> clear, and the cost, needless to say, was negligible.
What's the problem with using cheesecloth to filter? Does the gelatin affect the
taste of the end product at all?
Internet: ethan@agora.rain.com
FidoNet: 1:105/470
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------------------------------
Date: Sat, 15 Jan 94 12:45:35 MET
From: Ralph Snel <ralph@astro.lu.se>
Subject: Re: priming/bottling question
Joel Stave wrote:
> My question is - do I need to add more yeast when I bottle in order
> to get a sparkling cider? Would the combination of cold temps and
> no sugar to eat have killed all the yeast off?
It's very difficult to kill all the yeast, especially if you used
a cultivated kind (compared to a wild yeast).
The spores of the yeast can survive for several hundreds of years
under good conditions. Maybe even longer. A couple of years ago
a spanish 18th century shipwreck was discovered with undamaged
bottles of wine on board. Laboratory investigation of one of the
bottles showed that there were 'living' spores present.
If you want to be sure to get a sparkling cider it is a good idea
to add a fresh yeast culture (and some sugar if needed) when
bottling. If you don't it might take several months before the
dormant yeast finally decides to wake up. Moving the bottles to
a warmer place will definitely help though.
Cheers,
Ralph
ralph@astro.lu.se
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